Can’t Stand the Heat: Salmon Vegetable Chowder

It’s hot. Really hot. And I love it.

It’s actually not all that hot, but it will be in the 90’s all week. Although it’s comfortable enough to chill outside, it’s finally warm enough for my dad to turn on our AC. If there’s anything my dad likes, it’s extremities. Seriously, walk outside and it’s almost 100 degrees, but walk back inside the house and I swear it’s like summer doesn’t even exist. What is summer? It’s 60 degrees in my house and I’m freeeezing.

photo

Pictured above: lies.

I waited all year long to come home to a warm and sunny climate. I’ve been here two months and I already feel like I’m back in Boston. Yesterday, I had to put on a sweatshirt. A SWEATSHIRT IN JULY. IN SOUTHERN CALIFORNIA. What is this life?? Winter followed me into July.

Screen Shot 2013-07-16 at 12.53.47 AM

This summer winter has reminded me of something - how friggin cold it gets (especially for a Californian) in the beautiful Boston winter. I thought, why not make the best of this and learn to make soup - while it’s still warm enough to go outside and buy groceries, that is.

So here it is: Salmon vegetable chowder to get you through the winter.

________________________________________________________________

gavel3-300x300What You Need:

4 slices bacon

6 chopped shallots

6 medium diced carrots

1/3 cup chopped dill

3 medium gold potatoes

10 oz sliced white mushrooms

10 oz brussel sprouts

2 egg yolks

1 cup half-and-half

3 tbsp dry white wine (or lemon juice!)

¾ lb salmon fillet (in 2 in. pieces)

4 cups water

1 tsp salt

________________________________________________________________

Step 1:

Cook the bacon for 5 minutes in a saucepan, then add the shallots and half of the dill until the shallots are soft. It shouldn’t take longer than 3-4 minutes.

 

Step 2:

Add the potatoes, carrots, water and salt. Leave to cook until the potatoes and carrots are soft and tender, about 6-7 minutes. Next add the brussel sprouts and leave for another 6 minutes.

Start to whisk the egg yolks, half-and-half, and wine in a separate bowl.

 

Step 3:

Add the salmon to the pan and let it cook for 2-4 minutes, until it’s a little dark. Stir in the egg and wine mixture gently into the pan until it thickens slightly. After 1 or 2 minutes, add a pinch of salt and pepper then top it off with the remaining dill.

 

This takes a little longer than my usual recipes, but I swear it’s worth it.  It’ll make you forget, for just a little while, how cold it is outside. Or in my case right now, inside.

Gavel ad

Comments

Avatar